This pear, scallop and chorizo dish is a warm salad that’s quick, easy and ideal for serving at a dinner party.

Serves 2

  • 100gm chorizo
  • 12 scallops
  • 2 medium, firm pears, cored and thinly sliced
  • 1 tbsp. sherry vinegar
  • bunch of watercress, washed and destalked
  • 1 tbsp. oil oil


Gently heat a non-stick frying pan.  When hot, add the chorizo and dry-fry until just beginning to brown – it will release its own oil after 30 seconds or so.  Remove with a slotted spoon and set aside on kitchen paper.

Add the scallops to the pan and sear in the chorizo oil for about 1 minute on each side.  Remove and set aside with the chorizo.

Finally, add the pear slices and fry quite briskly to caramalise a little.  Once you have turned them, add the vinegar and swirl the pears around in it for a few seconds, then tip it all into a bowl.  Add the scallops, chorizo, watercress and oil.  Season with salt (not pepper in case the chorizo has a kick of its own).

Serve immediately.


(Recipe courtesy of Delicious Magazine.)